A beautifully plated vegan dish featuring marinated grilled tofu served on creamy edamame hummus, topped with roasted red cabbage, fresh mango salsa, and garnished with a crispy tuile and herbs on a white plate.

🌱 Marinated Grilled Tofu with Roasted Red Cabbage, Edamame Hummus & Mango Salsa

This Marinated Grilled Tofu is a feast for the senses — spicy, citrusy, and smoky all at once. The tofu is soaked in a gochujang-orange marinade, paired with tender roasted red cabbage, smooth edamame hummus, and a tropical mango salsa. Every bite balances heat, tang, and sweetness — perfect for a nutritious vegan main course.se.—

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 2 People

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

🧂 Ingredients

Marinated Tofu

100 g firm tofu cut into rectangles, 11–12 cm x 6 cm x 1.5 cm
16 g gochujang Korean red chili paste
40 g freshly squeezed orange juice

Roasted Red Cabbage

80 g red cabbage cut into wedges, stem attached
12 ml olive oil
1 g turmeric powder
1 g smoked paprika sweet
1 g cinnamon powder
1 g ground nutmeg
1 g Spanish paprika
Salt & pepper to taste
6 g fresh garlic lightly crushed, skin on
1 g fresh rosemary
1 g orange zest

Edamame Hummus

160 g peeled frozen edamame beans
50 ml extra virgin olive oil
48 g fresh lemon juice
50 g sliced fennel
5 g peeled garlic
Salt & pepper to taste

Mango Salsa

40 g ripe mango small cubes
40 g mango purée
5 ml olive oil
5 ml sherry vinegar

To Serve

20 g edamame hummus prepared
0.5 g fresh chervil or microgreens
0.2 g crushed chili flakes

Method

👨‍🍳 Preparation Steps

Marinate the Tofu

Mix gochujang and orange juice until smooth.
Adjust seasoning if needed.
Trim tofu into rectangular shapes.
Coat tofu evenly and refrigerate overnight.
Before cooking, bring to room temperature.
Grill on both sides until charred and marked; set aside.
—

Roast the Red Cabbage

Preheat oven to 170°C / 338°F.
Toss cabbage wedges with olive oil, turmeric, paprika, cinnamon, nutmeg, salt, and pepper.
Add rosemary, orange zest, and garlic.
Place on parchment-lined tray, cover with foil, and roast for 30 minutes.
Remove foil and roast again until nicely colored and tender.
—

Make the Edamame Hummus

Blend edamame, olive oil, lemon juice, fennel, and garlic until creamy.
Season with salt and pepper.
Chill until ready to serve.
—

Prepare the Mango Salsa

Mix diced mango, mango purée, olive oil, and sherry vinegar.
Stir well and refrigerate.
—

To Serve

Spoon edamame hummus onto a plate as a base.
Drizzle with mango salsa and sprinkle with chili flakes.
Arrange grilled tofu and roasted red cabbage on top.
Garnish with chervil or microgreens.
Serve warm and enjoy!
—

Notes

⚠️ Allergen Information

Ingredient Contains Notes

Tofu Soy Soy-based protein
Edamame Soy Soy-based legume
Gochujang May contain soy or gluten Use certified gluten-free brand
Others None Naturally allergen-free

✅ Gluten-Free (with certified gluten-free gochujang)
✅ Nut-Free
✅ Dairy-Free
✅ 100% Plant-Based

—

🍽️ Nutrition Facts (Per Serving – Approx.)

Nutrient Amount

Calories 320 kcal
Protein 22 g
Carbohydrates 24 g
Sugars 12 g
Fat 14 g
Saturated Fat 2 g
Fiber 7 g
Sodium 410 mg

—

💡 Chef’s Tips

Use a grill pan or cast-iron skillet for bold sear marks.

Add pickled onions or avocado slices for freshness.

Serve with steamed jasmine rice or quinoa for a full meal.

For a smoky twist, use a pinch of liquid smoke in the tofu marinade.

—

📸 Presentation Tip

Spread the hummus elegantly across the plate, place tofu pieces at the center, top with mango salsa, and finish with roasted cabbage and microgreens. A drizzle of olive oil and a sprinkle of chili flakes make it picture-perfect for your Feasty Instagram!

—

🥗 Summary

This Marinated Grilled Tofu dish is proof that vegan food can be flavorful, colorful, and deeply satisfying. Each component — from the creamy hummus to the tangy salsa — layers beautifully for a stunning plant-based centerpiece.